Guacamole

Name: Guacamole
Prep time: 10 min
Total time: 10 min
Yield: 6 servings, 2.0 l
Cuisine: Mexican
Ingredients: 3.0 ripe Hass avocados; 1.0 Lime; 1/2 Red Onion; 1.0 Tomatoes; 1/2 bund Fresh Cilantro Leaves; 1.0 Jalapeño; 1.0 Garlic cloves; 1.5 EL Extra Virgin Olive Oil; 1/2 TL Salt

Creamy Mexican avocado dip — chunky or smooth in seconds.

10 minEasyDip-aufstrichVeganVegetarianGluten-FreeLactose-Free

Guacamole is a classic of Mexican cooking: savory, fresh, versatile. The base is ripe Hass avocados, worked into a dip with lime juice, tomato, cilantro, jalapeño, and garlic. The texture is what matters — from chunky and rustic to smooth and velvety. In the Vitamix you control exactly that down to the second through blending time and the pulse function: short pulses for a coarse guacamole, a few seconds on a medium setting for a smooth purée. No mortar, no laborious mashing.

Instructions

1
Halve the avocados and remove the pit. Scoop the flesh out of the skin with a large spoon and put it straight into the Vitamix container.
2
Add the lime juice, finely chopped red onion, diced tomato, cilantro leaves, the jalapeño, the garlic clove, the olive oil, and the salt to the container as well.
3
Set the lid firmly in place and insert the lid plug. For a chunky guacamole: give 3 to 4 short pulses on the highest setting. For a creamy version: blend 5 to 8 seconds on setting 3 or 4. Check the container in between to see whether you have reached the texture you want.

Season & Serve

1
Transfer the guacamole to a bowl and season to taste with salt and lime juice. If you like it spicier, add a little more finely chopped jalapeño.
2
Serve right away with tortilla chips, vegetable sticks, or as a side. For storage: press plastic wrap directly onto the surface of the guacamole — that way it stays green in the refrigerator for up to two days.

Chef's Note

For the best guacamole you need ripe avocados — they give slightly when pressed. Do not skimp on the lime juice: it lifts the flavor and keeps the guacamole from turning brown. If you want it less spicy, leave the jalapeño out entirely or remove all the seeds and membranes. Coarse texture? Three to four pulses are enough. Creamy? Five seconds on setting 3 to 4. Guacamole keeps in the refrigerator for up to two days — covered with plastic wrap pressed directly onto the surface so no air reaches it.

An honest word on equipment: classic guacamole is traditionally made with a fork or a molcajete (mortar) — for a chunky, rustic texture that is still the best way. The Vitamix shines in two places: first, for the flavor paste (purée the onion, jalapeño, garlic, and cilantro smooth first, then fold in the avocado by hand — that way the flavors spread evenly without destroying the avocado). Second, for a fully smooth avocado purée when a creamy texture is what you want. If you want chunky guacamole and have only three minutes: a fork and a bowl will do.

Nutrition per 100 g

Energy	122 kcal511 kJ
Fat	11.0 g
of which saturated fat	1.6 g
Carbohydrates	2.7 g
of which sugars	2.0 g
Protein	1.3 g
Salt	0.5 g
Fiber	3.4 g

Values per EU FIC Regulation (1169/2011). Values are averages and may vary depending on ingredients and preparation.

Frequently Asked Questions

Which avocado works best for guacamole?

Ripe Hass avocados with dark, slightly rough skin work best. They give when pressed gently and have buttery, nutty flesh with little water — ideal for a creamy guacamole. Florida avocados with light-green skin are more watery and yield a less intense purée.

How do I keep guacamole from turning brown?

Fresh lime juice is the most effective measure: the vitamin C it contains (ascorbic acid) noticeably slows the oxidation of the avocado flesh. It also helps to press plastic wrap directly onto the surface of the guacamole — with no air contact, the purée stays green in the refrigerator for up to two days.

How long does homemade guacamole keep?

In the refrigerator, guacamole keeps airtight for 1 to 2 days. It is best to lay plastic wrap directly on the surface so no air reaches it. Stir briefly before serving — brown spots on the surface can simply be skimmed off and do not affect the flavor.

Can you freeze guacamole?

Yes, guacamole can be frozen — best without tomatoes, which turn watery after thawing. Fill it into airtight containers in portions, add a splash of lime juice over the top, and freeze for up to 3 months. Thaw overnight in the refrigerator and stir briefly before serving.

How do I get a creamy rather than a chunky guacamole?

You can control the texture down to the second in the Vitamix: for a chunky guacamole, 3 to 4 short pulses on the highest setting are enough. For a creamy, smooth purée, blend 5 to 8 seconds on setting 3 or 4. That way you can adjust the consistency to your preference — without a mortar and without effort.

Can I make guacamole without cilantro?

Yes. Cilantro is common in classic Mexican recipes but not strictly necessary. If you do not like cilantro — which can be genetic (a soapy taste) — simply leave it out or replace it with fresh parsley. The result is milder yet still flavorful.

What goes with guacamole?

Guacamole is classically served with tortilla chips, as a side to tacos, burritos, or grilled vegetables. It also works well as a spread on sourdough bread, as a dip for vegetable sticks (cucumber, carrot, celery), or as a topping on bowls and salads.